Tomato Salad

Ingredients

1/2 pound ripe beefsteak tomatoes
1/2 pound ripe cherry tomatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
3 sprigs oregano, leaves picked from stems
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon balsamic vinegar
1/2 cup black olives, pitted and cut into small pieces
Directions

Core beefsteak tomatoes, and cut into small bite-size chunks. Slice cherry tomatoes in half. Transfer tomatoes to a serving dish, and set aside.
Heat oil in a small skillet over medium heat. Add garlic, and cook just until it is golden brown. Remove from heat; let cool slightly, and add oregano.
Season tomatoes with the salt and pepper. Pour warm garlic mixture, including olive oil, over the top. Add vinegar and olives; toss well to combine. Serve.

http://www.marthastewart.com/333831/chopped-tomato-salad-with-toasted-garlic


My Notes:

I generally use 2 pints of cherry/grape tomatoes and omit the beefsteak tomatoes.

I always leave the olives and oregano out.

This is really good the second day and is also good on sandwiches.